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All Journal JPBIO (Jurnal Pendidikan Biologi) Jurnal Hibualamo : Seri ilmu-ilmu Alam dan Kesehatan Molluca Journal of Chemistry Education (MJoCE) Abdimas: Papua Journal Of Community Service INASUA: Jurnal Teknologi Hasil Perikanan Balobe: Jurnal Pengabdian Masyarakat
Noya, Erinn D.
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PROFIL ASAM LEMAK DAN ASAM AMINO IKAN TUNA (THUNNUS, SP.) ASAP DARI BEBERAPA JENIS ASAP CAIR Amahorseja, Anggeline L.; Noya, Erinn D.
Hibualamo : Seri Ilmu-Ilmu Alam dan Kesehatan Vol 3 No 2 (2019)
Publisher : LPPM Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk menentukan profil asam lemak dan asam amino dari Ikan Tuna (Thunnus, sp.) asap dari perendaman pada asap cair waa sagu dan tempurung kelapa. Hasil analisis profil asam lemak pada Ikan Tuna (Thunnus, sp.) asap dengan perendaman pada asap waa sagu maupun tempurung kelapa, terdeteksi 28 puncak kromatogram (Lauric acid (C12:0), Myristic acid (C14:0), Pentadecanoic acid (C15:0), Palmitic acid (C16:0), Palmitoleic acid (C16:1), Heptadecanoic acid (C17:0), cis-10-Heptadecanoic acid (C17:1), Stearic acid (C18:0), Elaidic acid (C18:1n9t), Oleic acid (C18:1n9c), Linoleic acid (C18:2n6c), Arachidic acid (C20:0), ?- linolenic acid (C18:3n6), Cis-11-Eicosenoic acid (C20:1), Linolenic acid (C18:3n3), Heneicosanoic acid (C21:0), Cis-11,14-Eicosedienoic acid (C20:2), Behenic acid (C22:0), cis-8,11,14-Eicosatrienoic acid (C20:3n6), Erucic acid Methyl Ester (C22:1n9), Cis-11,14,17-Eicosetrienoic acid Methyl Ester (C20:3n3), Arachidonic acid (C20:4n6), Tricosanoic acid (C23:0), Cis-13,16-Docosadienoic acid (C22:2), Lignoceric acid (C24:0), Cis-5,8,11,14,17-Eicosapentaenoic acid (C20:5n3), Nervonic acid (C24:1), Cis-4,7,10,13,16,19-Docosahexaenoic acid (C22:6n3)). Komposisi total asam lemak pada Ikan Tuna (Thunnus, sp.) asap berkisar antara 48,81% - 55,04%. Hasil analisis profil asam amino pada Ikan Tuna (Thunnus, sp.) asap dengan perendaman asap cair waa sagu dan tempurung kelapa menunjukan bahwa ikan didalam ikan asap terkandung 15 jenis asam amino (Asam Glutamate, Asam Aspartate, Alanine, Glisin, Serin, Tirosin, Threonine, Metionin, Valin, Fenilalanin, I-Leusin, Leusin, Lisin, Histidin dan Arginin). Komposisi total asam amino pada Ikan Tuna (Thunnus, sp.) asap berkisar antara 36,67% - 45,72%.
PEMBERDAYAAN MASYARAKAT MELALUI BUDIKDAMBER SERTA PENINGKATAN KONSUMSI IKAN MENGHADAPI PANDEMI COVID-19 DI MATALAMAGI, SORONG Ratna Ratna; Christy Radjawane; Ellen Loupatty; Erinn D. Noya; Ahmad Fahrizal
Abdimas: Papua Journal of Community Service Vol. 4 No. 2 (2022): Juli
Publisher : LP3M Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33506/pjcs.v4i2.1856

Abstract

Tujuan  pelaksanaan pengabdian kepada  masyarakat  di Kelurahan Matalamagi, Distrik Sorong Utara, Kota Sorong adalah  sebagai sarana peningkatan kemampuan masyarakat melalui penyediaan pangan alternatif yang bergizi dalam bentuk pemberian pengetahuan  dan pemahaman  kepada  masyarakat tentang  Budidaya Ikan dalam Ember (BUDIKDAMBER) dan Gizi Ikan.  Metode yang  digunakan ialah  metode ceramah dan demonstrasi bersama  masyarakat Kelurahan Matalamagi, Kota Sorong tentang  cara  Budidaya Ikan dalam Ember untuk mendukung  kemandirian masyarakat menghadapi pandemi Covid-19. Hasil pelaksanaan PkM ini  adalah masyarakat Kelurahan Matalamagi, Kota Sorong dapat mengetahui cara membudidayakan ikan dan sayuran menggunakan wadah ember 80 liter sehingga dapat meningkatkan ketahanan pangan masyarakat selama  pandemi berlangsung.  
Analysis of escherichia coli dan salmonella sp. in shrimp fermentation products Sukmawati Sukmawati; Melda Yunita; Sipriyadi Sipriyadi; Erin D Noya; Henok Siboka Onim
JPBIO (Jurnal Pendidikan Biologi) Vol 7, No 2 (2022): November 2022
Publisher : STKIP Persada Khatulistiwa Sintang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31932/jpbio.v7i2.1785

Abstract

South Sorong, West Papua, is one of the areas that produce rebon shrimp. Rebon shrimp can be made into fermented products such as rebon shrimp paste (terasi) or acidic rebon shrimp paste (cincalok). Terasi is a food additive that functions as a seasoning or flavoring, while cincalok is a fermented food added with salt and rice. The objective of this study was to determine the contamination of E. coli and Salmonella in fermented rebon shrimp products. This study was a descriptive study by describing the presence or absence of contamination by E. coli and Salmonella sp. on rebon shrimp paste (terasi) and acidic rebon shrimp paste (cincalok). The study concluded that the samples of rebon shrimp paste (terasi) and acidic rebon shrimp paste (cincalok) in South Sorong were safe from contamination by Escherichia coli and Salmonella sp. According to the Indonesian National Standards Agency, fermented fish products with or without salt, good and suitable products for consumption are those that are negative for Salmonella, V. cholera, Escherichia coli with a limit of <3 MPN/g and Staphylococcus aureus should be <1 x103 colonies/g. 
NILAI ORGANOLEPTIK PADA PRODUK OLAHAN IKAN TRADISIONAL DI PROVINSI MALUKU Noya, Erinn D.; Rieuwpassa, Fredrik; Sormin, Raja B. D.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 4 No 2 (2024): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2024.4.2.318

Abstract

Ikan merupakan salah satu sumber protein hewani yang banyak dikonsumsi masyarakat. Proses pengolahan dan pengawetan ikan merupakan salah satu bagian penting dari mata rantai industri perikanan Pengawetan ikan secara tradisional dilakukan secara sederhana. Produk ikan olahan tradisional di Maluku antara lain adalah cakalang asar/asap (Ambon), cakalang banda (Banda), ikan julung kering (Seram Bagian Timur), ikan lalosi asin (Seram Bagian Barat), ikan teri asin kering (Tual). Salah satu perubahan mutu pada produk perikanan yaitu dapat dilihat dengan menggunakan analisa organoleptik. Penelitian ini bertujuan untuk mengetahui nilai organoleptik pada produk olahan ikan tradisional di Provinsi Maluku. Metode yang digunakan dalam penelitian ini yaitu, metode deskritif. Hasil penelitian disimpulkan bahwa nilai organoleptic untuk ikan asap tradisional : rasa (7,64), tekstur (7,80), aroma (7,90), kenampakan (7,88), ikan julung asap : rasa (9), tekstur (9), aroma (9), kenampakan (9), ikan lalosi asin : rasa (8,20), tekstur (8,67), aroma (8,33), kenampakan (8,60), ikan teri asin : rasa (8,30), tekstur (8,93), aroma (8,78), kenampakan (8,80) dan ikan cakalang banda : rasa (8,0), tekstur (7,90), aroma (8,10), kenampakan (7,90).
KARAKTERISTIK KIMIA IKAN SEMBILANG ( Protosus canius ) ASIN KERING YANG DIOLAH MASYARAKAT KAMPUNG KONDA KABUPATEN SORONG SELATAN Noya, Erinn D.; Manuhuttu, Desry M.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 5 No 1 (2025): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2025.5.1.1

Abstract

The sembilang catfish is a marine fish with a smooth, elongated body and no scales. In Konda Village, West Papua, sembilang fish are processed into dried salted fish. This processed fish product is preserved through salting and drying. Dried salted fish is one of the traditional fish preservation methods that remains popular today due to its practicality and distinctive taste. This study aims to determine the chemical characteristics of dried salted sembilang fish in Konda Village, South Sorong Regency. Data collection in this study was conducted through testing/experiments at the Laboratory of the Standardization and Industrial Service Center in Ambon. The research was carried out in October 2024. The results showed that the chemical characteristics met the Indonesian National Standard (SNI) 2721-1:2009, with a moisture content of 19.19% and ash content of 0.23%, except for the salt content, which exceeded 20%.
PROMOSI CAMILAN NORI BAGI ANAK DAN REMAJA DI KELURAHAN HATIVE KECIL. Lalopua, Vonda M. N.; Noya, Erin D.
Balobe: Jurnal Pengabdian Masyarakat Vol 4 No 1 (2025): Balobe: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.4.1.21-26

Abstract

One of the food products derived from seaweed is nori, a healthy snack rich in nutrients. Nori products are imported and sold in large supermarkets, making local seaweed nori less well-known to the community. The purpose of this Community Service Program (PKM) is to promote seaweed nori snacks to children and adolescents in Hative Kecil Village, Sirimau District, Ambon City. The expected benefit of this PKM is that seaweed nori products become one of the preferred healthy and nutritious snack options in the community. The PKM implementation uses a lecture method with media in the form of leaflets, organoleptic assessment sheets, and nori products. The lecture provides education about seaweed nori products, including types and variants, nutritional value, purchase locations, and prices. The results of the PKM show that Tae kae noi and nori mamasuka snacks can be accepted by children and adolescents in Hative Kecil Village. Elementary school children gave a fairly positive response because they were introduced to nori products for the first time. Adolescents gave a very positive response to nori products because they had previously purchased nori. The preference for nori depends on attractive packaging and nori variants with specific flavors, aromas, textures, and nutritional values.
CHEMICAL COMPOSITION AND PREFERENCE LEVEL OF BUTANA FISH DENDENG PROCESSED BY SLICING AND GRINDING METHODS Lalopua, Vonda Milca; Soukotta, Dwight; Masawoy, Sintia; Noya, Erin D
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp34-40

Abstract

All types of fish can be used as raw materials for making dendeng, including Butana fish, which is less consumed by the public due to its sharp bones and fishy smell. Processing Butana fish into dendeng is an alternative to improve the flavor quality and product shelf life. Common dendeng processing methods involve slicing or grinding fish meat, seasoning, and drying. This study aimed to compare the acceptability and chemical composition of butana fish dendeng processed by slicing and ground methods. The dendeng was evaluated organoleptically by 15 panelists using a score sheet with a scale of 1-5 and then tested for chemical composition. The panelists' assessment showed that ground meat dendeng had the highest score. The chemical composition of Butana fish dendeng varied between sliced and ground meat. Sliced dendeng had higher protein (43.62%), ash (7.22%), fat (1.46%), and carbohydrate (14.95%) content compared to ground dendeng. The average moisture content of dendeng exceeded the requirements, but the protein content met the Indonesian National Standard (SNI) quality requirements. Keywords: butana fish, dendeng, chemical composition, preference level
KEBIASAAN MAKAN IKAN UNTUK MENINGKATKAN KESEHATAN DAN KECERDASAN ANAK USIA SEKOLAH DI SD INPRES LATTA KOTA AMBON Lalopua, Vonda M. N.; Rieuwpassa, Fredrik; Sormin, Raja B. D.; Savitri, Imelda K. E.; Noya, Erin D.
Balobe: Jurnal Pengabdian Masyarakat Vol 4 No 2 (2025): Balobe: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.4.2.89-95

Abstract

Ikan adalah sumber nutrisi penting yang mengandung protein berkualitas, asam lemak omega-3. vitamin D, vitamin B12, dan mineral seperti selenium dan zinc.yang sangat penting untuk kesehatan dan kecerdasan anak. Penyuluhan tentang gizi ikan dan manfaat untuk kesehatan masyarakat perlu dimulai sejak dini melalui siswa Sekolah dasar yang umumnya memiliki pengetahuan yang minim tentang ikan dan manfaatnya. Ketrampilan dalam menangani ikan dan kebiasaan konsumsi yang terbentuk sejak kecil dapat meningkatkan konsumsi ikan. Kebiasaan makan turut mempengaruhi pengetahuan dan kesukaan akan konsumsi ikan. Tujuan kegiatan untuk penyuluhan gizi ikan dan manfaatnya bagi kesehatan dan kecerdasan anak sekolah serta promosi produk Tuna fish katsu. Metode kegiatan Pengabdian ini adalah penyuluhan dengan ceramah. Keberhasilan kegiatan penyuluhan ini diukur melalui Pre dan Post-test. Materi penyuluhan meliputi jenis-jenis ikan air tawar dan ikan laut, Gizi ikan dan manfaat untuk kesehatan dan kecerdasan, pengolahan serta organoleptik produk Tuna fish katsu. Hasil kegiatan menunjukkan bahwa siswa serius dan antusias mengikuti penyuluhan. Terdapat pengaruh penyuluhan terhadap nilai pre dan post test, dengan uji paired T-test dimana P-Value < 0,05. menunjukkan adanya peningkatan nilai test sebelum dan sesudah penyuluhan dengan kenaikan nilai test dari rata-rata 83,48 menjadi 90,87. Kata kunci: Ikan, gizi, kesehatan ,Tuna Fish katsu
Co-Authors Ahmad Fahrizal Amahorseja, Anggeline L. Christy Radjawane Ellen loupatty Henok Siboka Onim Lalopua, Vonda M. N. Lalopua, vonda Milca Manuhuttu, Desry M. Masawoy, Sintia Melda Yunita Ratna Ratna Rieuwpassa, Fredrik Savitri, Imelda K. E. Sipriyadi Sormin, Raja B. D. Soukotta, Dwight Sukmawati, Sukmawati